A Little Boxed Help

Has your life slowed down some since the holiday rush is behind us? If so...lucky you! Because ours seem to be just as busy, and I don't see any end in sight. So much to do, so little time. It seems this is just the way of life these days, and if you're like me, you need any help you can get to save some time, even if it's just a few minutes here and there.

Now, if you are a purest, and don't use any boxed or convenience foods in your cooking, I can respect that, but please don't send any hate mail because I do. Believe me, there are many out there like me, Some might not have the courage to admit it, because they don't want to be judged or ridiculed, but they are out there, crouching in the corners, with their cans of condensed soup and prepackaged rice mixes. And today is liberation day. Today is the day we all stand united and say "Yes, we take a little help from the store, where we can, and we won't apologize for it. We won't feel guilty anymore."

When a friend gave me this recipe I will admit I was a little hesitant. Not because it uses the boxed mix, but because I just couldn't believe adding just a couple extra ingredients could really make that big of a difference. Well, was I ever wrong! Because oh, they do!

Want some comfort food in almost no time at all? This is it! This tastes like the mac n cheese grandma used to take hours to make, but you can have the family flocking to the table to gobble it down in about 45 minutes! It's crazy good and it's going to be one of those dishes they ask for again and again!

Don't feel bad if you are willing to take some help when you can. We are all struggling to just get through the day, with only 24 hours, and still put a meal on the table at the end of it. And believe me, unless someone sees the blue box sitting on the counter, they are never going to guess it's in there!

Double Cheese Mac n Cheese 

1 (14 oz.) box Kraft Deluxe mac n cheese

1/2 c. sour cream

1 c. finely shredded sharp cheddar cheese, divided

Salt and Pepper

Preheat oven to 375. Grease a 8 x 8 baking dish. Prepare boxed mac n cheese according to package directions. Add sour cream and 1/2 c. cheese. Stir well until blended. Season with salt and pepper. Transfer to baking dish. Sprinkle with rest of cheese. Bake for 20 minutes until heated through and golden on top. 

Shared on The Country Cook Jan. 9, 2015

Something Other Than Rice

Do you love making Asian food at home? Getting the same tasty dinner as you could if you reached for that take out menu, but made by you, fresh in your own kitchen? If so, then we are in the same boat and you are going to love this idea as much as I did!

I try to make an Asian inspired meal once every couple weeks, but I always seems to fall into the same rut. The side dish. Rice or Noodles. That's what it comes down to every single time. So it was time to find something else to serve with those egg rolls. Sure, rice and noodles are favorites in this carb loving house, but veggies are friends too, so this was sure to be a crowd pleaser.

We also happen to be mushroom lovers, so this was a double win with us. If you're not, I'm guessing you could find another vegetable that would be just as delicious with the snow peas.

If you're looking for something else to add to your Asian arsenal, to make those take out favorites your way, with only ingredients you can pronounce...this has to be next on your list. Don't totally turn your back on the rice and noodles though, this could easily go with them too!

Snow Pea and Mushroom Stir Fry

8 oz. button mushrooms, sliced

8 oz. snow peas, ends trimmed if tough

2 large garlic cloves, minced

2 TBS vegetable oil

2 tsp. sesame seeds, extra for garnish

2-3 TBS soy sauce

Black Pepper to taste

Heat oil in large skillet, or wok, over high heat. Add mushrooms and peas. Cook and stir, about 7 minutes until mushrooms are browned. Add black pepper and garlic. Cook and stir for another 3 minutes. Add soy sauce, reduce heat. Cook for 4-5 minutes until peas are vibrant green and crisp-tender. (I like them pretty crunchy.)  Add sesame seeds. Stir to combine. Garnish with extra sesame seeds, if desired. 

Shared on The Country Cook Jan. 9, 2015

Asian at Very Good Recipes

Conquer Fears in 2015

It's the new year folks. I hope it's treating you well thus far. How do you feel about new year's resolutions? I don't really believe in them. I think they actually set us up to fail. I think there is enough pressure in day to day life, adding to it only makes things harder. Instead, simply try to be a better person than I was the day before, all the time knowing some days I will fail. I will fall down. But thankfully, God gives me the opportunity to start over the next day and try again. 

That being said, I do try to come up with some foodie goals each January. A few years back, my goal for myself and this blog was to try at least one new recipe every week. Well, I am happy to report not only did I achieve that goal that year, but I have continued to follow that plan for over 3 years now! That's a lot of new recipes!! 

Last year my foodie resolution was to provide ya'll with both more casseroles and slow cooker dinners, because that's what you asked for. I hope I did a great job with that request because I tried really hard to bring you as many new ones as I could. 

This year, I don't really have such a specific recipe goal in mind. I am thinking in broader strokes this time. I've decided I'm going to attempt to conquer those dishes that still intimidate me in the kitchen. Or, find a way to make them that fits into my world a little better...and this recipe is the first example of that.

Risotto...have you ever made it? I've watched it be made on television a thousand times. I've heard all of my favorite chefs say "It's time consuming, but easy if you pay attention and have patience. Well, I've got news for you. I'm not the most patient person in the world. I can be when I have to be, (After all, I am the mother to a very active 10 year old boy!) but I only have so many patience to go around every day and sometimes there just isn't any left to use while cooking. 

So imagine my joy when I found this recipe while thumbing through a new holiday cookbook I got a couple weeks ago. Yep. Risotto...baked in the oven. Some stirring and pouring, and the oven does the rest of the work. Hallelujah!

Now, a couple things. First, when it says to stir a couple times during cooking, don't skip this step. Yes, I know I said the oven does all of the work, but believe me, you're going to be happy you took the 20 seconds it takes. Secondly, don't be scared if most of the cooking time passes and you see a lot of liquid left. The rice is going to cook, and then absorb it, it just takes a while. You just have to be patient. Gee, where have I heard that before? 

I promise you're going to love this dish. It makes a great side to any meal you are serving, and it's pretty enough you can entertain with it too.

No matter what your 2015 goals are, I'm so thankful you are joining me for another year of my family's food, and look forward to sharing my conquering tales with you.

Baked Risotto

From Better Homes and Gardens

3 1/4 c. water

1 (10 3/4 oz.) can cream of celery soup

1 1/4 c. medium grain rice (NOT instant)

1/3 c. matchstick carrots

1/2 c. frozen peas, thawed

1/2 c. grated Parmesan cheese

Salt and Pepper to taste

2 tsp. dried parsley

Preheat oven to 375. In a medium bowl combine uncooked rice, water, soup, carrots, salt and pepper. Transfer to an ungreased casserole dish. Bake covered for 55-60 minutes, stirring twice during cooking, or until rice is tender. Remove and stir in peas, Parmesan and parsley. Let stand for about 10 minutes before serving. 

Shared on The Country Cook Jan. 9, 2015

Meal Plan Jan.4- Jan. 9

*New Recipes

Links to Recipes on Blog

Sunday

Lima Bean Soup

Corn Muffins

Monday

Tuna Salad on Bagels

Extra Cheesy Mac n Cheese*

Green Beans

Tuesday

Slow Cooker Chili Casserole*

Chips n Salsa

Wednesday

Beef Roast

Baked Sweet Potatoes

Skillet Creamed Corn

Thursday

Eggs

Bacon

Hashbrown Cakes

Toast

Friday

Fried Cabbage and Sausage*

Biscuits

Sliced Pears

Happy New Year!!

Well, it's officially over. Christmas has come and gone. We've watched the ball drop and welcomed in 2015, and now there is nothing left to look forward to until summer. Okay, that's not true at all, but I always tend to get a little down after the holidays. 

But now, it's time to focus on the new year. I hope to be bringing you lots of yummy things this year, so you know I had to start out right away...and with something fantastic.

Last year when I asked folks what they would like to see more of on EMM, two things were said more than any other. Casseroles and Slow Cooker recipes. Well, I didn't ask this year, but I'm guessing those two would once again be at the top of the list. So many of us are super busy, and both of those categories hold meals that we can fit into our jammed schedules. 

That being said,  I figured having my first post of 2015 being a casserole would be a safe bet. Not to mention, this is a seafood supper that takes some help from the store, but is still very budget friendly. You can feed a crowd with this without spending a fortune. 

I'm so happy you've decided to join me in the new year. I am so thankful for all of your love and support, year after year. I wish many things for my 2015, and I look forward to sharing all of them with you, along with some tasty recipes to share with your family too! 

Creamy Shrimp and Wild Rice Casserole

1 (12 oz.) bag cooked, medium shrimp, thawed (I like the ones with tail left one)

3 (4 oz.) boxes wild rice mix, cooked according to package directions

8 oz. white mushrooms, sliced

1 tsp. hot sauce

1 c. heavy cream

1/2 c. sliced almonds

2 TBS butter

1 TBS dried parsley, extra for garnish

Salt and Pepper to taste

Preheat oven to 350. Grease a 9x13 baking dish. Saute mushrooms in butter until brown. Remove to a bowl and add rice. Allow to cool slightly. Add hot sauce, shrimp, cream, salt, pepper and parsley. Stir well to combine. Transfer to baking dish. Top with almonds. Bake, uncovered for 30-45 minutes. Garnish with extra parsley. 

Shrimp at Very Good Recipes